Chicken Stir Fry with Teriyaki Marinade

Teriyaki Marinade:

  • 1 1/4 cups rice syrup
  • 1 cup tamari soy sauce
  • 1/4 cup sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, pureed
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds

Chicken & Vegetables:

  • 2 lbs chicken breast (about 3 whole breasts) – Trimmed and cut into ½ inch strips
  • 1 small onion, julienned
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 head of broccoli, julienned
  • 1 cup carrots, halved, sliced into half moons
  • 1 cup celery, julienned
  • Scallions, sliced thin for garnish, as needed
  • 8 tablespoons oil

Teriyaki Marinade

Combine all ingredients in a small pot.  Simmer for approximately 20 minutes until thickened, stirring frequently to prevent burning.  Remove from heat and set aside.

Chicken & Vegetables

In a medium frying pan, heat 4 tablespoons of oil on medium to high heat.  Add chicken.  Cook until the chicken loses its raw color and gets a little brown, about 3-4 minutes.  Remove from heat and set the chicken aside.  

Heat a large frying pan or wok on high heat.  Add 4 tablespoons of oil.  Add all of the vegetables.   Once the vegetables are tender add the cooked chicken and marinade.  Cook for 3-4 minutes.  Remove from heat.  Garnish with scallions.

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